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Falafel Jhatpat!

It’s been about two weeks since I posted a recipe and that has largely been because the last one month was a bit troublesome for My Weekend Kitchen. I had multiple spam and virus issues. Thanks to a dear dear friend they are all sorted now and I also learned quite a lot about blog security. One of these days I think I should write a post on my experience with trying to understand the behind the scenes of blogging. At one point I was telling my friend “I had thought just cooking and writing about it was enough to share your love for food!”

Last wednesday when everything was finally restored, I decided to celebrate it with a new dish. Something which I had not cooked before. I found my inspiration when my neighbour, knocked on my door and gave me a big bowl of hummus she had just made. The chickpeas I had soaked the night before to make chole gravy found themselves quickly turn into tasty falafels! Have hummus, will make falafels. Until I tried this recipe, I didn’t believe it was so easy to make crunchy falafels. In this recipe I fry them, but you can also bake them. In fact I did freeze a small batch just to see if they would freeze well. Next day, to make rolls for lunch box, I simply put them straight into a 180ºC pre-heated oven for 20 mins. They were perfect.

Soak chickpeas in water for 6-8 hours (better overnight). You can also use canned chickpeas if there is not enough to soak. In case of using canned chickpeas, drain and wash them well before use.

Drain the chickpeas and put it in a mixer/ food processor. Add onions, green chillies, coriander, ginger and garlic.

Pulse to a coarse mixture. Now add all the spices and flour and process again. You will need to churn and scrape the mixture from sides in between. If its difficult you can add some water to it but keep water to very very minimum. I added like one tablespoon of water to my mix.